No need to butter your toast with this bread, and the added richness makes leftovers from this loaf the perfect candidate for French toast and bread pudding.
Serves: 10Hands-on: 20 minutesTotal: 3 hours 20 minutesDifficulty: Easy
- 3⁄4 cup warm water
- 3⁄4 cup whole milk
- 2 Tbsp. granulated sugar
- 2 1⁄2 tsp. active dry yeast (1 1⁄2 packages)
- 1 large egg
- 1 tsp. kosher salt
- 2 Tbsp. unsalted butter, softened
- 4 cups bread flour
- 1⁄4 cup unsalted butter, melted
- In a large bowl, combine the water, milk, sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
- Add the egg, salt, softened butter, and 1 cup flour. Stir to combine. Add enough remaining flour to create a firm dough. Turn out onto a floured surface and knead 8 minutes. Return to bowl, dust the top lightly with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1 1⁄2 hours.
- Coat a 9-by-5-inch loaf pan with pan spray, and line the bottom and short sides with a strip of parchment. Turn risen dough onto a floured surface and shape into an oblong loaf. Place into prepared pan, seam-side down. Cover lightly with a damp cloth and set aside to proof for 30 minutes. Preheat oven to 350°F.
- Brush with melted butter. Bake until golden brown and hollow sounding, about 40 minutes. Remove finished bread from the oven and immediately brush remaining melted butter on top of loaf. Cool 10 minutes, remove from pan, and cool completely on a rack.